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Ingredient
Carrot Top Pesto
Introduce
Chef :
harlequinn823Carrot Top Pesto
I try to use everything out of the garden, including the tops of root veggies. Carrot tops make especially good pesto, or you could substitute radish or beet greens, or use all basil or other herbs. You can also use just about any nut instead of the sunflower seeds, just remember that if you use a salted nut, adjust the salt accordingly.
Ingredient
Food ration :
6 servingsCooking time :
20 mins
1/4 cup
fresh basil leaves
2 clove
garlic, chopped
1/2 tsp
salt (to taste)
1 tbsp
lemon juice
1/2 cup
olive oil
1 lb
pasta, cooked
1/2 cup
parmesan cheese (optional)
Cooking instructions
* Step 1
Place greens, basil, seeds, garlic, salt, and lemon juice in a food processor/chopper or blender.
* Step 2
Process, gradually adding the olive oil, until the components are chopped fine and blended.
* Step 3
Toss, a tablespoon at a time, with hot cooked pasta. Add parmesan cheese, if desired.
* Step 4
Store any leftover pesto in the refrigerator. It will keep for a couple of weeks. Since the cheese is added later, you can also freeze it.
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